Ingredients
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21 ounces cauliflower, cut into florets with 1-inch stalks
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1 cup shredded Cheddar cheese, divided
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1 large egg, lightly beaten
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½ teaspoon salt, divided
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½ teaspoon freshly ground black pepper, divided
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1 ½ ounces bacon, chopped
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⅓ cup diced onion
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⅓ cup diced carrots
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⅓ cup chopped celery
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7 ½ ounces chicken breast, cubed
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⅓ cup frozen peas
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2 ounces cremini mushrooms, sliced
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½ cup chicken broth
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½ cup heavy whipping cream
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2 tablespoons cornstarch
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1 ½ tablespoons water
Directions
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Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
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Place cauliflower into the bowl of a food processor and pulse until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Set aside to cool completely, about 10 minutes.
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Transfer cauliflower rice to a cheesecloth and squeeze out as much water as possible to ensure it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet.
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Bake in the preheated oven for 8 minutes. Stir and continue baking for about 7 minutes more.
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Remove cauliflower from the oven; stir to mix and dry as it cools.
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Increase the oven temperature to 400 degrees F (200 degrees C).
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Place cooled cauliflower rice into a large bowl. Add 1/2 cup Cheddar cheese, beaten egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper and mix until completely combined. Press mixture into the bottom and around the edges of an 8-inch round, nonstick pan to form a crust.
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Bake in the preheated oven until browned, about 25 minutes.
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Meanwhile, heat a cast iron skillet over medium-high heat. Cook bacon in the hot skillet until crisp and the fat has rendered. Add onion, carrots, and celery; cook and stir until softened, about 5 minutes. Add chicken and cook until cooked through, about 5 minutes. Add peas and mushrooms; cook until mushrooms have softened and peas are heated through, about 5 minutes.
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Pour in chicken broth and cream. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper; stir well. Reduce heat and simmer at a low boil until sauce is reduced by one-fourth, about 5 minutes. Mix together cornstarch and water in a small bowl to create a paste. Add slowly to chicken mixture in the skillet, stirring constantly, until sauce thickens.
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Remove crust from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Pour chicken mixture into baked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese.
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Cook pot pie under the preheated broiler until browned and bubbling, 5 to 10 minutes. Allow to cool before serving, about 5 minutes.
Nutrition Facts (per serving)
| 830 | Calories |
| 56g | Fat |
| 39g | Carbs |
| 46g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 830 | |
| % Daily Value * | |
| Total Fat 56g | 72% |
| Saturated Fat 30g | 150% |
| Cholesterol 303mg | 101% |
| Sodium 1761mg | 77% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 9g | 34% |
| Total Sugars 11g | |
| Protein 46g | 93% |
| Vitamin C 141mg | 157% |
| Calcium 565mg | 43% |
| Iron 4mg | 20% |
| Potassium 1465mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
